August in Nashville and we are all enjoying ripe, juicy colorful tomatoes from our gardens, but soon, very soon, the weather will change and the vines will have lots of end-of-the-season green tomatoes hanging on. There are many recipe for using green tomatoes. Pickled, fried, jammed and juiced, but this late summer/early fall green tomato pasta sauce is another to add to your list of what to do with those late, we-are-never-turning-red green tomatoes.
A few green tomatoes chopped and sautéed, a quick multi-herb pesto, lots of parmigiana-reggiano…everything mixed and quickly cooked together. Served over a sturdy noodle such as Bucatini with freshly ground black pepper and sea salt…in a half hour you’ll have a pasta dish to celebrate green tomatoes, not fried.
Tossed with noodles and generous grating of parmigiana-reggiano…..and a slightly chilled glass of Italian Red might be a little bit of heaven on a late summer evening. Go ahead, fry, pickle and jam all you like, but do try this recipe and let me know what you think.
(Not-Fried) Green Tomatoes Pasta Sauce
For the Pesto- 1/4 cup each fresh basil leaves, parsley, arugula and mint + 2 garlic cloves + juice of half a lemon + olive oil + salt and pepper and 1/4 cup Parmigiano-Reggiano.
a drizzle of olive oil
6 medium to large green tomatoes, cored and chopped
1 cup chicken or vegetable broth
Sea salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
1 lb Bucatini or Spaghetti noodles
extra grated Parmigiano-Reggiano for topping servings
- Bring a large pot of water to boil.
- While waiting…in a food processor pulse together the basil leaves, parsley, arugula, mint and garlic cloves, and lemon juice, leaving chunky. Drizzle in some olive oil (I like a less oily pesto, but use what you like) and pulse. Add in salt, pepper and Parmigiano-Reggiano and pulse a few more times to blend. Scrape pesto out into a bowl and set aside.
- In a large saute pan set over medium high heat, add a drizzle of olive oil and the chopped green tomatoes. Toss to coat the tomatoes and saute, stirring, for 8 minutes. Pour in the broth. Add salt and black pepper. Bring to a low boil, turn heat to simmer, stirring often until liquid is reduced by half. When tomatoes begin to soften, sprinkle in the 1/4 cup Parmigiano-Reggiano and toss to coat well. Add the pesto to the hot sauce, stirring until well mixed. Cover and keep sauce warm until pasta is cooked.
- When water comes to a boil, add in the Bucatini and cook just until al dente. Drain well.
- Serve pasta in bowls topped with the sauce and more grated cheese. A good Italian red or white will bring this meal together.
This recipe is based on a Mario Batali recipe from years and years ago. I made some changes to make it even better.